Don’t tell my mom that I’m posting a recipe with mushrooms in it. Or that I often say that this is my absolute favorite soup.

I don’t even want to know how many hours she listened to me complain about mushrooms as a child (and beyond childhood…). Sorry mom. I think it was actually after I was married that I admitted that mushrooms weren’t so bad after all. Yikes.

I do remember that beef stroganoff was one of the dishes that started to sway me. (If you’re looking for a good recipe, I love this one from Carlsbad Cravings.) But just look at me now. Encouraging everyone on the internet to try this luxurious, creamy chicken, rice and mushroom soup!

Why You’ll Love This Creamy Chicken, Rice and Mushroom Soup

This soup is just layered with incredible flavor and great texture at every level. It is garlicky, creamy, hearty, filling, and so easy to make! Although the roux is made separately, the rest of the soup is a dump-and-go instant pot recipe! It includes protein, veggies, and rice all in one pan. It is the perfect fill-you-up, stick-to-your-ribs winter soup.

If you love soup as much as I do, check out my Hearty Lentil Barley Soup recipe!

Looking for other easy dinner recipes? Check these out:

• Sweet Potato Hash
• Lemon Pepper Chicken Pasta

Creamy Chicken, Rice and Mushroom Soup really is a meal in itself, but it also pairs deliciously with my favorite Miracle No Knead Bread from Pinch of Yum!

What If I Don’t Have An Instant Pot?

This soup could easily be made on the stove top! Simply adjust the cooking time to ensure the rice and chicken are cooked through. You may need to add some additional liquid (water or broth) either during or at the end of cooking to ensure the right consistency.

Can I Use White Rice Instead of Brown Rice?

I did use white rice once instead of brown rice in the recipe, and unfortunately I do no recommend it. Whenever I use white rice in the instant pot, no matter the recipe, it just turns into mush. Perhaps there is a trick I am unaware of. However, given that this recipe also uses frozen chicken breasts, brown rice is the way to go here, as they both take a similar cook time.

Should I Trust You and Actually Use Eight Cloves of Garlic in This Recipe?

Yes!

The garlic flavor complements the other ingredients so well. Plus, the creamy base of the soup can carry a lot of flavor, so you can add this much garlic without it becoming overwhelming or bitter.

Credits

There are many great chicken and rice soups on the internet. This one is a conglomeration of many, with my own twists (such as upping the garlic content and swapping out wild rice for brown rice, as brown rice is generally more readily available). However, it is most influenced by this recipe at Berly’s Kitchen. I loved how she did the roux on the stove top, with lots of butter and giving it time to cook out the flour flavor. Although I am often looking at how I can simplify recipes, this extra step is well worth the effort. The result is an amazingly creamy and rich roux that just makes this soup amazing. I did cut back on the amount of roux from her recipe, as I always seemed to have too much.